CLOUD 9 COOKERY

Nut and Spinach Loaf is found in the "High-Protein Non-Meat Dishes" chapter of the 1929 Physical Culture Cook Book, written by fitness and health guru Bernarr MacFadden. This vegetarian loaf holds together well when its being formed, but doesn't slice well. Nevertheless, it is tasty and satisfying and I'd make it again! Bernarr MacFadden spoke out passionately against white bread, so I made my own whole-grain breadcrumbs for this recipe, and paired the loaf with a Tomato Sauce, which is thick sauce that tastes a bit like ketchup.

This Asparagus Soup recipe comes to us from a 1920s copy of Mrs. Beeton's Cookery Book that I picked up at an antiques market. Our soup recipe contains asparagus, of course, and also a lot of spinach. The spinach in this soup provides the vibrant green colour, but most of the flavour comes from the asparagus. The puréed creamy soup is offset nicely with the tender asparagus tips, that provide a nice variety in the texture and a flavour pop to boost.